Potluck Orange Juice Bundt Cake is an easy, simple, classic cake recipe that results in a moist, tender, and bursting with a delicious orange flavor. The foolproof batter comes together quickly starting with cake mix.
So what makes it ‘potluck’? This cake is better after it sits a day and mellows from the buttery orange syrup that is poured over it while the cake is still hot. It’s a great make-ahead dessert recipe perfect for potlucks, picnics, parties, and socials.
POTLUCK ORANGE JUICE BUNDT CAKE
This bundt cake can be enjoyed for breakfast, dessert, or with afternoon tea. It’s super moist and soft. Personally, I think it is better after it sits a day. It starts with a yellow cake mix. You won’t use the ingredients on the back of the box. Instead, you’ll add these ingredients.
- Cake mix. I used Pillsbury.
- Eggs, at room temperature
- Orange juice. (you’ll use this in the cake and the glaze)
- Lemon pudding mix. (don’t make the pudding, you’ll just use the powder) If pudding mix is unavailable where you live, you can omit it. No substitution.
- Butter. Real butter, unsalted.
- Powdered sugar.
FOR BEST RESULTS
Allow the cake to cool in the pan for 15 minutes. This will give it time to stabilize. If you remove the cake too soon it could break apart as you invert it onto your serving platter. Coincidently, if you allow the cake to sit too long in the pan, it will stick to the pan and be hard to get out.
I opted to make an orange syrup instead of a glaze. For the syrup, I poked holes in the cake with a thin skewer while the cake was still in the pan and warm. Next, I poured the syrup on the cake. It looks like a lot of syrup, but be patient. It will soak into the cake after a few minutes and add an even more amazing orange flavor.
HOW TO SERVE ORANGE BUNDT CAKE
The fabulous cake is great all by itself. However, a dollop of whipped cream or a scoop of vanilla ice cream is a nice compliment to the citrus!
If you’re looking for other orange dessert ideas check out my recipes for Candied Orange Slices, Orange Creamsicle Pound Cake, Homemade Orange Curd, Orange Creamsicle Fluff, Orange Mojito, and Orange Marmalade Pound Cake.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
POTLUCK ORANGE JUICE BUNDT CAKE
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- 1 box yellow cake mix
- 6 large eggs at room temperature
- ¾ cup orange juice
- ¾ cup oil any kind
- 3.4 ounce box lemon pudding mix not sugar free
- Mix on medium for 2 minutes, stop the mixer, and scrape the sides and bottom. Beat again for a few seconds.
- Bake on the middle rack in the center of the oven for 40 to 45 minutes.
- Test for doneness with a wooden pick or cake tester. The cake is done when no crumbs or dry crumbs remain on the pick once inserted into the center of the cake.
- Remove from the oven and place the cake on a wire rack to cool. (If the cake doesn't pull slightly away from the pan after a few minutes, take a butter knife and gently loosen the can from the pan.
- While the cake is cooling make the glaze.
- Combine the sifted powdered sugar and the remaining orange juice Whisk to combine.
- With a wooden pick or skewer, poke holes in the cake (at this point the cake is still in the pan.) Pour the glaze over the still hot cake. Reserve about ½ cup of the glaze.
- Allow the cake to cool and absorb the glaze for 20 minutes.
- Again, take the butter knife and gently go around the cake. Turn it out onto a cake platter and pour the reserved glaze over the top of the cake.
- Allow the cake to cool completely before covering. The cake is ready to serve. I, personally think it's better after 12 to 24 hours.
- Store your cake covered. On the counter for 2 days or in the fridge for 5 to 6 days. This cake is very moist so I prefer to refrigerate it.